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Tuesday, March 18, 2008

I can feel my chickpeaobsession waning a bit, but before it completely ends I wanted to share another version of roasted chickpeas I tried, just as good as the Crispy Roasted Chickpeas with Moroccan Spices I made about a month ago. Chickpeas with soy sauce isn't something I've ever thought of combining before, but they really did taste great together. I used Tamari, a smooth tasting natural soy sauce which comes in several types. It can be wheat free, although most Tamari sold in the U.S. contains wheat. If you're lucky enough to have the wheat-free kind, use a bit less because it's more concentrated.

You may be thinking that sea salt combined with soy sauce is overkill on the sodium, but I couldn't resist adding just bit of the Asian Sea Salt made by McCormick, which is an inexpensive blend that combines sea salt, ginger, garlic, and sesame seeds. (Full disclosure - McCormick sent me this as a sample a while ago, although I now see it in my grocery store, where it sells for about $3.50.) You can certainly use regular sea salt too, or leave out the salt altogether and just use the soy sauce. Since I posted the first recipe for roasted chickpeas, I've discovered lots of other bloggers knew about roasted chickpeas before I did, so be sure to check after the recipe for those links.

Rinse canned garbanzo beans well with cold water until no more foam appears, then let drain in colander at least 10 minutes and blot of any remaining water with paper towels. Toss beans with olive oil and Tamari or soy sauce and let marinate at room temperature 15-30 minutes.

Preheat oven to 350 F. Arrange chickpeas in a single layer on a non-stick baking sheet, and bake 60 minutes or slightly longer, until chickpeas are dried and crisp and starting to brown. They should be turned a few times while they're cooking. The Chickpeas can be served warm or cooled. These are delicious combined with nuts for a snack mix.

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LOVE roasted chickpeas! Also, love that this is an easy take-to-work snack! Kalyn, could you maybe feature some of your favorite brown-bag recipes--ones that could be made few days ahead even? I miss the convenience of sandwiches (OK, not so good made few days ahead) on the low-glycemic lifestyle.

delicious! those look fantastic. my grandmother came here from Japan, so i've grown up eating traditional Japanese snacks. Tamari is one my very favorite flavors and I was really excited to see it mentioned :)

I find that my love of chickpeas keeps growing and growing. I just can't get enough of the little devils! I love the roasted chickpeas, and adding tamari sounds like a fabulous idea. Keep the chickpea recipes coming!

Hi Kalyn,I love roasted garbanzos, and tried the Moroccan Spice recipe. They are delicious! I'm wondering though what the guidelines are for those of us following the South Beach diet. Thanks for all your wonderful recipes!

Anonymous, the original recipe came from the South Beach Diet cookbook. I added the spices and 1 T olive oil for an entire can of garbanzos, and a lot of the oil was left in the bowl. Since spices aren't restricted and olive oil is considered a good fat, there's no reason these wouldn't be South Beach diet friendly. The recipe in the book says one can of chickpeas makes four servings, and this is listed as a snack for phase one.

I've tried a few different roasted chickpea recipes but this is my new fave! A quick tip... we use one of those popcorn poppers that stirs the popcorn as it pops... it roasts the chickpeas in less time than the oven, about 40 minutes!

I found the McCormick Asian Sea Salt but noticed there was sugar in the ingredients. I am on Phase 1 of SB and am not sure if I can use it, or even it would be O.K. for phase 2. I love your site and all you do!

I have tried this recipe three times and never got it right. The first time I burned the chickpeas, the second time I under-cooked them. This time they were great when they first came out of the oven, but the next day at work they had lost their crunch. I stored them in a ziplock bag. Any ideas for helping me fix my chickpea challenge would be appreciated.

Fran, you don't tell me what temperature you're using for the different times you tried, so I'm not sure what to recommend. Mine were never quite as crisp the next day, but still on the crunchy side. Every oven cooks a bit differently, so I'd probably experiment with the temperature, maybe cooking slightly longer at 325F, because if they aren't staying crispy I'm thinking the Tamara isn't all getting cooked off. (The original recipe from the South Beach Diet book has no oil or seasonings and cooked 50 minutes at 350F, so you might try cutting down the oil and Tamara a little bit as another option.) Good luck.

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